I don’t know why it’s taken me this long to try my hand at panna cotta, one of Italy’s most famous and delicious desserts. The name means ‘cooked cream’ but it’s so much more than that (and the cream is, in fact, just heated and not actually cooked). Panna cotta is often made with just vanilla for flavouring, then garnished with fruit-based, caramel or chocolate sauce; for this recipe, I decided to make fruit one of the central elements. I love three things about this dessert: it’s super easy to make, it’s not too sweet and it’s the perfect light finish to any meal, especially a rich one. Any fresh berries will do (not frozen ones as they will release too much liquid) – I plan to try raspberries and blueberries next.

Ingredients

2 cups (500 mL) fresh blackberries

1/4 cup (60 mL) chopped mint leaves

1/3 cup (90 mL) granulated sugar

2 cups (500 mL) heavy (35%) cream

2 tablespoons (30 mL) cold water

1 teaspoon (5 mL) gelatin powder

Additional blackberries and mint leaves to garnish

Method

In a medium-sized pot, combine the blackberries with the mint and sugar and let macerate (sit) for at least one hour (up to 4 hours is fine), stirring occasionally. This draws the juice out of the berries.

Add the cream to the blackberry and sugar mixture and place the pot over medium heat. Warm the mixture, stirring often and pressing down on blackberries with the back of a spoon to release more juice. Do not let it come to a boil – you want it to be just steaming (about 170F).

When it begins to steam, remove pot from heat and let the mixture steep for 15 minutes.

After 15 minutes, combine the cold water and gelatin mixture in a large glass measure or other non-reactive vessel with a broad opening and, preferably, a pouring spout.

Return the cream and fruit to medium heat, bringing it just to the steaming point again.

Place a large fine-meshed strainer over the vessel that has the gelatin mixture in it (if you don’t have a fine-meshed strainer, line yours with several layers of cheesecloth.

Pour the hot cream and fruit through the strainer into the container. Press down on the blackberries to extract as much of the juice as you can, without pressing seeds through the strainer or cheesecloth. Discard the fruit pulp.

Stir the panna cotta mixture a few times so that the gelatin gets thoroughly mixed it, then pour or ladle the mixture into six serving dishes.

Let set in the fridge for a few hours.

Note that panna cotta can be made up to 24 hours before serving; it’s a good idea to cover the serving dishes with plastic or beeswax wraps once they’ve cooled so the surface does not dry out.

When ready to serve, garnish with blackberries and a sprig of fresh mint.

I’ve loved turkey and chicken pot pie since I was a little kid. I remember being so impressed that leftover cooked poultry could be transformed into something so delicious and, of course, the pastry crust that my mom put on top was always flaky perfection. I switched things up and started using storebought puff pastry on my meat pies years ago – it’s a shortcut I’ve been very happy with, although sometimes I found it tricky to get the pastry as crispy all the way through as I wanted it to be. This recipe solves that problem, since you bake the pastry separately from the cooked vegetables, turkey and gravy. It’s been such a hit at my house I doubt I’ll ever make it any other way now.

Add white and sweet potatoes and just enough water to barely cover the vegetables.

Place a lid on the pot and bring to a boil. Let cook for about 8 minutes, until potatoes are just tender when pierced with the tip of a sharp knife.

While potatoes cook, prepare crackers. Roll the sheet of puff pastry out between two fresh sheets of parchment paper, making a 10 or 11 inch (25 – 27.5 cm) square.

With a sharp knife, cut the puff pastry into 2 inch (5 cm) squares (approximately). Put the top sheet of parchment used from rolling on a large baking tray and transfer the cut squares to the baking tray. Prick each square several times with the tines of a fork then put the baking tray in the oven.

While potatoes and crackers cook, melt butter in a small saucepan. Add flour and cook, stirring constantly, for 2 minutes. Whisk in chicken stock a bit at a time to form a smooth, thick sauce. Add sage and season to taste with salt and pepper. Keep warm on low heat.

When potatoes are just tender, add carrots, zucchini and beans to the pot and stir gently. Add the sauce from the smaller pan and stir again.

Heat until the mixture is simmering and carrots are tender (about 5 – 7 minutes).

I’m always looking for ways to make healthier, baked versions of favourite deep-fried dishes. My super crispy oven-baked chicken wings are a great example as are my fish and chips. This new recipe is inspired by my love of arancini, stuffed rice balls which are coated with bread crumbs and then deep fried. I decided to swap out the rice for rice-shaped orzo pasta, and switched things up to bake the pasta balls instead of deep frying. The results of this experiment were fantastically delicious. I chose to add in a little chopped kale to make them even healthier; chopped spinach and/or onions would be good too. I can pretty much guarantee that anyone from toddlers to great-grandparents will love these beautiful bites.

Ingredients

2/3 cup (180 mL) orzo

4 teaspoons (20 mL) butter

4 teaspoons (20 mL) all-purpose flour

1/2 cup (125 mL) milk

1/2 cup (125 mL) grated cheese *

1/4 teaspoon (1.25 mL) each salt, pepper and
smoked paprika

1/8 teaspoon (.65 mL) cayenne

1/2 cup (125 mL) finely chopped kale or spinach
(optional)

1 egg

2/3 cup (180 mL) panko

Flavoured olive oil in a spray bottle (optional
but delicious)

* I used
Tex Mex; Italian blend would be good too

Method

Bring a medium-sized pot of lightly salted water to a boil. Add orzo and stir. Cook for 7 – 9 minutes, stirring occasionally, until just tender (al dente). Drain and set aside.

While orzo cooks, make cheese sauce by melting butter in a small saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes.

Whisk in milk and cook, whisking constantly, for 2 minutes. Add cheese and spices and whisk until cheese has melted (about 1 minute). Remove from heat and stir in kale or spinach, if using.

Add cooked orzo to the cheese sauce and stir until well blended. Put pot into the fridge to chill. Note that you can make the dish up to this point and refrigerate for up to 48 hours.

If you want to speed up the chilling, transfer the pasta and cheese mixture to a shallow glass dish (about 8 x 10 inches / 20 x 25 cm is ideal) and put the dish in the freezer for 15 – 20 minutes, until orzo mixture is cold to the touch.

When ready to bake, preheat oven to 425F.

With a small cookie scoop or two teaspoons, scoop out golf-ball sized portions of the cold pasta mixture and place on a parchment lined baking tray. You should get about 15 portions.

Beat the egg in a small dish (a ramekin or custard cup is ideal). Put the panko in a small, broad bowl (like a dessert dish).

One at a time, dip the shaped pasta bites in the egg mixture then roll in panko and place back on the baking tray.

Once all the bites are coated, spray lightly with flavoured olive oil (I used roasted garlic oil) or baking spray. You don’t need to spray them if you don’t want to – they’ll still be very tasty!

I first tasted the combination of warm beet and pear in
Tuscany decades ago and was instantly smitten. Nutritious, colourful and
delicious, this salad remains a favourite to this day and makes a nice change
from the beet and goat cheese salads that were all the rage a few years ago. I
recommend using dark purple beets for the colour contrast they provide, though
any variety would taste wonderful. You can cook the grated beets ahead of time
if you like and then re-heat them in the pan as you sear the pear slices. Note
that for super-speedy prep, you can cook the beets in an Instant Pot; simply
sauté for about 3 minutes then cook under pressure for 2 – 3 minutes until
tender.

Ingredients

3 – 4 beets (enough to yield 4 cups / 1 L when
grated)

1 medium-sized ripe pear

1/4 cup (60 mL) olive oil, divided

1 tablespoon (15 mL) water

1 tablespoon (15 mL) balsamic vinegar (or more,
to taste)

Salt and pepper

Fresh herbs to garnish

Method

Peel and grate beets and measure out 4 cups.

Heat 3 tablespoons of the olive oil in a large
frying pan placed over medium heat. Add the grated beets and toss well to coat
with the oil. Add water and cover pan with a lid.

Sauté, stirring often, for 10 – 15 minutes, until
beets are tender. Reduce heat to low and stir in balsamic, salt and pepper to
taste.

Peel, core and slice pear. Put remaining oil in
a frying pan large enough to hold pear slices and place over medium heat. Cook
pear slices for 2 minutes, flip and cook for 2 minutes more.

Divide the warm, cooked beets among two serving
plates. Top with pear slices and a few sprigs of fresh herbs. Serve
immediately.

A no-bake treat that’s fun for the whole family!

Some of my fondest childhood memories involve sneaking sweets out of my grandparents’ always-stocked candy dishes. In hindsight, I now realize that I likely wasn’t very sneaky at all and they surely knew who the candy-napper in the house was, but they were ever so kind not to thwart my thievery. Among my favourite treats as a kid were pillow-shaped butter mints. If you’re not familiar with them, they’re pastel-coloured, melt-in-your mouth candies that resemble the texture of thick frosting. For Valentine’s Day this year, I decided to recreate this retro sweet in a cinnamon version. They’re super easy and absolutely delightful and you could easily use peppermint extract if you prefer that flavour to cinnamon. Cake decorating supply stores are a great source for good quality, affordable extracts.

Ingredients

2
tablespoons (30 mL) salted butter, at room temperature

1 1/3
cups (340 mL) powdered (icing) sugar

1
tablespoon (15 mL) milk

1/4 teaspoon
cinnamon extract

Red or
pink food colouring (optional)

Method

Put
the butter in a medium sized bowl with high sides. Beat on medium-low speed with
an electric mixer (or beat vigorously by hand) for 1 minute.

Add
the icing sugar, milk and cinnamon extract and continue beating until the
mixture takes on a crumbly texture.

Stop
mixing and test the dough by pinching a small amount between two fingertips. It
should stick together when pressed and have the consistency of play-dough. If
the dough is too wet, add a bit more icing sugar (1 tablespoon / 15 mL) at a
time) or a bit more milk (1/2 teaspoon / 2.5 mL at a time) until dough achieves
desired consistency.

Add
just a few drops of food colouring and continue beating until the colour is
thoroughly mixed in.

Roll
the dough out between two sheets of parchment paper to 1/4 inch / .6 cm
thickness. Cut with a small cookie cutter (I used a 3/4 inch heart) and place
on a wire rack to dry overnight. Dough scraps can be re-rolled.

Note:
if not rolling dough out immediately, wrap well with plastic wrap and
refrigerate for up to 2 weeks before bringing to room temperature and rolling
out.

If you
have difficulty picking the hearts up off the parchment paper, refrigerate the oval
of ‘stamped’ dough for 10 minutes and it will be easier to peel the individual
hearts off the paper.

After
12 – 18 hours of drying, transfer the hearts to a container with a tight lid
and refrigerate for up to 3 weeks.

While Mother Nature may be a practical joker by times, she did get one thing right. Having citrus fruits be in season in the south when it’s freezing and snowy in the north is a good thing. I’ve been gorging on oranges and grapefruit for weeks now, and putting fresh lemon and lime juice on just about everything. It’s not just for all the extra Vitamin C; I’m also craving the bright, fresh flavours of citrus. I was excited when asked to come up with a quartet of citrus-based treats for an episode of Shepherd’s Fashions Coffee Talk – below are the recipes I shared. You’ll find lots more citrus recipes if you use the search function on the Constantly Cooking website.

As a kid, I just couldn’t seem to lock in the lesson that candy apples can be quite the disappointment. I loved the look of their glossy, sugary coating and would badger my parents to buy me one at least once a year at an exhibition or carnival. Every darn time, I’d take a couple of bites and remember a few simple truths: the candy shell is not as tasty as it looks AND they’re actually really hard to eat. Fast forward to last week when, in a reflective mood, I pondered dunking bite sized pieces of fruit in hot sugar syrup. Good news, friends: these beautiful little lollipops are actually really tasty and they’re super easy to eat as well. Clementines and blackberries were my first experiments but if you need me, I’ll be in the kitchen dipping all the fruit. Grapes! Raspberries! Blueberries! Kumquats! If I can put it on a skewer, it’s getting candy-coated.

Put the sugar, water and ground cardamom into a small, heavy-bottomed saucepan. Heat the mixture, without stirring, over medium heat until it turns golden and reaches 305F on an instant-read digital or candy thermometer; this will take about 10 minutes.

While the syrup cooks, place the block of foam on a platter – you’ll be using this to hold the dipped fruit skewers in place while the candy coating cools and hardens.

Push the pointy end of short a bamboo skewer partway through each piece of fruit. You want to segment to be firmly on the skewer but ideally the tip of the skewer isn’t poking through the fruit.

When the syrup reaches 305F, take the pot off the heat and place it on a cutting board or other heatproof surface.

The syrup will be burning hot so be very, very careful as you hold the end of each skewer (one at a time) and dip each piece of fruit into the pot, coating thoroughly. Tilt the pot with one hand as needed to make a greater depth of syrup for dipping.

Stick the skewer into the foam block to dry, starting at the centre of the block and working your way out. Repeat with remaining pieces of fruit.

If the syrup starts to thicken too much during the dipping process, return it to the stove on medium-low heat for a few minutes to soften it and then resume dipping.

Candy-coated fruit is best enjoyed the day it’s made but I can attest to the fact that is still absolutely delicious (especially for breakfast) the next day.

Why does lemon curd get all the attention? Sure, it’s brightly coloured, tangy and delicious, but other citrus fruits make great curd too. I love these little orange tarts but these grapefruit shortbread bars are definitely my new favourites. If you can find them, use ruby red grapefruit for the best colour and flavour. The vanilla is optional but I can assure you it is sublime combined with grapefruit. If you fall in love with the combo, as I did, check out this great cocktail and also this tasty seafood dish. PS in case you’re wondering where the gorgeous crystallized violets came from, I got them from Ottawa Edible Flowers.

Ingredients

Shortbread crust

1 cup (250 mL) all-purpose flour

1/4 cup (60 mL) white (granulated) sugar

1/2 cup (125 mL) cold, salted butter, cut into
12 pieces

Grapefruit-vanilla curd

Zest of 1 large grapefruit

3/4 cup (185 mL) white (granulated) sugar

1/2 cup (125 mL) freshly-squeezed grapefruit
juice

2 large eggs

4 egg yolks

1 teaspoon (5 mL) vanilla bean paste (or
extract)

1/3 cup (90 mL) salted butter, cut into 8 pieces

1 drop pink or red food colouring (optional)

Method

Make shortbread crust by preheating oven to 350F. Line an 8 x 8 inch (20 x 20 cm) baking pan with parchment paper, leaving an overhang for ‘handles’ on each side.

Make crust by combining flour, sugar and butter in a large bowl. With a hand or stand mixer, beat together until crumbly.

While crust is baking, prepare grapefruit-vanilla curd. Start by combining zest and sugar in the top of a double boiler (or in a heatproof bowl placed over a pot of steaming water – just be sure the bottom of the bowl rests above the water level). Stir vigorously so sugar gets infused with oil from the zest.

When it has thickened to a pudding-like consistency, remove from heat and whisk in the butter pieces one at a time until melted and fully incorporated. If you want a more vibrant colour, whisk in one drop (no more!) of food colouring.

Pour grapefruit curd over baked shortbread crust.

Return pan to oven, baking for 16 – 20 minutes until curd is set.

Let cool on a wire rack until it reaches room temperature, then transfer to the refrigerator, cover pan and chill until very cold, at least 3 hours, or preferably overnight.

Just before serving, slice grapefruit bars into 1 x 2″ bars and dust with powdered sugar if desired.

Store covered bars for 4 days in the refrigerator or up to 3 months in the freezer.

Makes 32 bars.

]]>https://constantlycooking.com/2019/01/31/%ef%bb%bfgrapefruit-shortbread-bars/feed/1paulajroyTangy grapefruit and vanilla custard layered over a shortbread base make for a truly delicious dessertCracked wheat salad with pomegranate and minthttps://constantlycooking.com/2019/01/29/cracked-wheat-salad-with-pomegranate-and-mint/
https://constantlycooking.com/2019/01/29/cracked-wheat-salad-with-pomegranate-and-mint/#respondTue, 29 Jan 2019 22:41:21 +0000http://constantlycooking.com/?p=6327Continue reading →]]>As nutritious and
flavourful as it is colourful and easy!

I love grain salads, whether as side dishes, part of a brunch buffet or as a packable lunch option. At this time of year, adding fruit seems essential when we’re all craving sunshine and warmth. This grain salad is best made with either bulgur or freekeh, the two varieties of cracked wheat which should be the easiest to find in most grocery or health food stores. It’s quick to prepare and lasts well for several days in the fridge. If you enjoy this recipe, I encourage you to try this cracked wheat and chickpea salad; it’s equally delicious.

Ingredients

1/2 cup (125 mL) cracked wheat

1 cup (250 mL) vegetable broth or water

1/2 teaspoon salt

1/2 cup (125 mL) diced cucumber

1/2 cup (125 mL) pomegranate arils (seeds)

1/2 cup (125 mL) crumbled feta (omit for vegan version)

3 tablespoons (45 mL) chopped fresh mint

1 tablespoon (15 mL) freshly squeezed lemon juice

1/4 teaspoon (1.25 mL) each salt and pepper

1/2 teaspoon (2.5 mL) maple syrup or agave

2 tablespoons (30 mL) olive oil

Method

Put cracked wheat, water and 1/2 teaspoon salt in a medium-sized pot with a lid. Stir to combine then bring to a boil over medium heat. Reduce heat to low and cook for 15 – 18 minutes, until all water is absorbed.

While cracked wheat is cooking, prepare the cucumber, pomegranate seeds and feta and set aside.

Make dressing by putting lemon juice, salt, pepper and maple syrup in a small jar with a tight lid. Cover and shake well to blend. Add olive oil and shake well once again.

Once cracked wheat is cooked, fluff it with a fork then transfer it to a serving bowl. Let cool to room temperature, stirring occasionally to promote cooling. You can refrigerate it if you need to speed things up.

Once cooked cracked wheat has cooled, chop the mint. Add mint, cucumber, pomegranate and feta to the cracked wheat, stirring gently to combine. Drizzle dressing over top and stir gently once more.

Serve immediately or cover and refrigerate for up to 3 days.

Serves 2 as a generous lunch or 4 as a side salad and can easily be multiplied.

]]>https://constantlycooking.com/2019/01/29/cracked-wheat-salad-with-pomegranate-and-mint/feed/0paulajroyColourful, delicious and nutritious, this cracked wheat salad with pomegranate, mint and cucumbers is easy to prepare.Colourful, delicious and nutritious, this cracked wheat salad with pomegranate, mint and cucumbers is easy to prepare.Flaky ham and cheese biscuitshttps://constantlycooking.com/2019/01/29/flaky-ham-and-cheese-biscuits/
https://constantlycooking.com/2019/01/29/flaky-ham-and-cheese-biscuits/#respondTue, 29 Jan 2019 13:12:18 +0000http://constantlycooking.com/?p=6313Continue reading →]]>So much better than sandwiches!

It’s official: biscuits are definitely now a food group in our house. We love them in their simplest form as well as when they’re studded with spinach, feta and caramelized onions or popping with pizza toppings. This recipe is based on my foolproof buttery biscuit dough, stuffed with ham, cheese and honey mustard. Putting a little extra cheese in the biscuit dough makes them extra delicious. They’re super quick to make and can be frozen before or after baking. If cooking from frozen, allow 3 – 5 extra minutes of baking time.

Ingredients

2 cups (500 mL) flour

1 teaspoon (5 mL) salt

4 teaspoons (20 mL) baking powder

1/2 cup (125 mL) cold butter

1/3 cup (90 mL) grated cheddar

1 cup (250 mL) cold milk

1 – 2 tablespoons (15 – 30 mL) extra flour, for work surface

3 – 4 tablespoons (45 – 60 mL) honey mustard

3/4 cup (185 mL) diced ham

2/3 cup (160 mL) grated cheddar or Swiss cheese

Method

Preheat oven to 425F. Line a large baking sheet with parchment paper and set aside.

Combine flour, salt and baking powder in a medium bowl.

Using a box grater, shred the cold butter into the flour mixture. Toss with a fork or your fingers to evenly distribute butter into the flour.

Add the 1/3 cup grated cheddar and toss again.

Add milk and stir until just combined.

Scatter a little flour on your work surface and turn the dough out onto the floured area. Knead 8 – 10 times until dough comes together; note that it will still be somewhat sticky.

Lift up the dough and scatter more flour on the work surface. Use your hands to flatten the dough into a rectangle approximately 9 x 14 inches (22.5 x 35 cm). Lift the dough up as needed and scatter a bit more flour to keep it from sticking to the work surface.

Working with a long side of the rectangle closest to you, spread the honey mustard on the dough, leaving a 1 inch (2.5 cm) border free at the top.

Scatter ham over the mustard, followed by the cheese.

Starting with the edge closest to you, roll up the dough into a cylinder, pressing on the border to seal the roll.

With a sharp knife, cut into 1 inch (2.5 cm) slices; lay them flat on the parchment-lined baking sheet, about an inch apart.

Bake for 17 – 20 minutes, until biscuit dough is puffed and brown and cheese is melted and bubbling.

Serve hot or at room temperature with a little mayo-honey mustard dip, if you like.

Makes 14 biscuits.

]]>https://constantlycooking.com/2019/01/29/flaky-ham-and-cheese-biscuits/feed/0paulajroyButtery, flaky biscuit dough rolled up with a ham and cheese fillingButtery, flaky biscuit dough rolled up around a ham and cheese filling